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Monday, September 23, 2013

Mackerel Cakes


Canned mackerel is cheap and can make a great substitute for salmon croquettes. I have also used it for tuna casserole as well. Mackerel is a rich source of omega 3 fatty acids which is good for the heart and cost less than salmon. I like salmon croquettes but salmon is much higher and mackerel is the next best thing to use.
Growing up I couldn't stand to eat croquettes and had to eat them. I would always cover the taste of them with ketchup. Most people use hot sauce but as a child I didn't like hot sauce. I have learned to appreciate the taste of croquettes now that I am grown and like to eat them with tartar sauce mixed with hot sauce. Here's a recipe I made that are just as good as salmon croquettes. This recipe is for mackerel cakes.

1 can mackerel
1 cup bread crumbs (I used a mix of panko and regular bread crumbs)
1 tsp lime juice
½ cup miracle whip
1 tbsp mustard
½ of an onion
½ green pepper
1 potato
4 to 5 cloves of garlic

Canned mackerel have bones in it. The bones are small but are not that difficult to remove. Take mackerel out of the can and remove the bones trying to remove as much as you can. Add the mackerel to a mixing bowl and squeeze the lime juice over the mackerel. Dice a potato and boil until tender. Can potatoes work too; chop the can potatoes and add in the bowl along with the chopped onion and green pepper. Dice the cloves of garlic and mix in with the mackerel mixture. After that you add the ½ cup of miracle whip and mustard and mix all the ingredients in the bowl. Season the mixture with salt and pepper then add in the bread crumbs. For this recipe I used ½ cup of Italian bread crumbs and ½ cup panko bread crumbs but you can use what ever type of bread crumbs you choose just make sure you use enough bread crumbs to make a patty with. After incorporating all the ingredients form the mixture into patties. Heat ¼ cup vegetable oil in skillet on high heat and Brown patty on one side for 5 minutes then flip and brown the other side until golden brown. Remove the cakes from the hot grease and drain on paper towels. This is a good recipe to have with potato salad and green beans.
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Sunday, September 1, 2013

Stuffed Banana Pepper Recipe


My family grows banana peppers every year. They love the summer heat and produce mass quantities. We always wonder what to do with our huge harvests. Pickling them is a nice option. You can use them to top sandwiches and salads or simply pop and eat them. Another fabulous option is to make stuffed banana peppers. They are delicious this way!

It may seem unusual to use banana peppers to stuff and bake. It is a unique way to enjoy them though. I think you will be pleasantly surprised at how delicious they taste. The small size of the peppers allows the flavors to meld together into a delicious taste explosion.

My recipe is perfect for a light, summer dinner. When I think of stuffed peppers, the first thing that comes to mind are large bell peppers stuffed with ground beef and breadcrumbs then topped with a red sauce. This stuffed banana pepper recipe thinks outside the box. It is light, flavorful and delicious.
Get started with the step-by-step instructions. Here's my stuffed banana pepper recipe for your garden fresh peppers. It's easy to follow, and should only take you about 20-30 minutes of total preparation time. The peppers will then bake for about 25 minutes and voila, dinner is done!

1. 10-12 Vine Ripened Banana Peppers
2. 1-2 lbs raw chicken breast
3. 1 can cream of chicken soup
4. 10 oz bag saffron yellow rice
5. 2 Tbsp Olive Oil
6. Water
7. ¾ Cup Shredded Cheddar Cheese
8. Salt & Mrs. Dash Original (to taste)

• Season chicken breast with salt & Mrs. Dash and place in crock pot with 1 cup of water and cook on high for about 4 hours (you can also simmer in a pot with water for a quicker cooking method, the goal is to cook the chicken breast so it will easily shred). Allow chicken to cool slightly before shredding.
• Pre-heat Oven to 400 degrees.
• Prepare Saffron Yellow Rice according to package directions (my personal favorite is Mahatma Saffron Yellow Rice).
• Wash & seed the banana peppers.
• Make a slit down the center of the peppers so you can stuff them.
• Coat the banana peppers with 2 Tbsp Olive Oil, salt & Mrs. Dash. Place in baking dish.
• Shred chicken breast.
• Mix cream of chicken soup with one can of water and whisk until blended.
• Add about half of the prepared rice and half of the prepared cream of chicken soup to the shredded chicken. Mix well.
• Stuff the chicken rice mixture into sliced banana peppers.
• Top with shredded cheese.
• Bake for 25 minutes until cheese is bubbly.
• Enjoy!

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